- 4 Tbsp olive oil
- 1 lb beef shank cut to bite-size pieces
- 1 leek, chopped (about 2 cups)
- 1 onion
- 2 carrots diced
- 1/2 cup celeriac (celery root) or 1 cup celery stalks, diced
- 2 cups mushrooms sliced
- 3 cloves garlic
- 5 cups beef broth
- 4 cups water
- 1/2 cup barley
- 1 Tbsp tomato paste
- 1/2 tsp dry thyme
- 1/2 tsp dry marjoram
- 1 bay leaf
- 1 tsp paprika
- a pinch of cayenne pepper (optional)
- salt pepper
Brown beef in olive oil, take out of pot and set aside.
Fry onion in the same pot until translucent.
Add remaining ingredients and cook for about 90 minutes or until barley and beef are cooked through. After about 30 minutes start stirring from time to time to prevent barley from sticking to the bottom of the pot and burning.
INSTANT POT: Use only 2 cups water instead of 4. Multigrain setting, 40 minutes cooking time, natural steam release.